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Danish Pastries

Cake:

1 1/2 cups butter, softened

3 cups all-purpose flour

1/8 teaspoon salt

1/4 cup cold water

1 cup milk

1/4 cup granulated sugar

1 teaspoon almond extract

3 eggs





Glaze:

1 1/2 cups confectioner's sugar

2 tablespoons butter, softened

1 tablespoon milk

2 teaspoons vanilla





Topping:

1 cup sliced almonds, toasted

2 tablespoons confectioner's sugar


1. For cake, using a pastry blender, cut 1 cup butter into 2 cups flour until mixture resembles coarse meal.

2. Stir in salt and water to make a dough. Divide dough into 8 equal portions.

3. Pat out each portion of dough until it is a 3-by-4-inch oval. Place on an ungreased baking sheet. Refrigerate until ready to use.

4. Preheat oven to 350 degrees. In a large heavy saucepan, combine remaining 1/2 cup butter and milk over medium heat. Bring to a boil.

5. Add remaining 1 cup flour, sugar and almond extract. Quickly stir until mixture forms a ball, remove from heat. By hand beat in eggs 1 at a time until well blended.

6. Spread a thick, even layer of dough over chilled ovals. Bake 40-45 minutes until pastries are puffy and golden.

7. For glaze, combine confectioner's sugar with butter in a small bowl; stir until well blended. Stir in milk and vanilla until mixture is smooth.

8. For topping, combine almonds and confectioner's sugar in a small bowl.

9. Spread glaze evenly over warm patries. Sprinkle each pastrie with topping. Serve warm or at room temperature. Makes 8 pastries.


Mary Hobson, 7 Hilltop Road, Greenville

WINNERS // Main 96 Cookbook page
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Updated Aug. 18, 1997
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